1 3/4 cups Bob’s Redmill Gluten-free All-Purpose Flour
3/4 tsp xantham gum
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1 tsp ground cinnamon
1 1/2 cups coarsely grated zucchini
1/3 cup mashed ripe bananas
3/4 cup almond or coconut milk (you can use whole milk if not sensitive to dairy)
1 large egg, lightly beaten (you can use an egg substitute if sensitive to eggs)
1 tsp vanilla extract
Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray or oil.
In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.
Add zucchini and banana and stir to combine.
In a small bowl, whisk together milk, egg, and vanilla.
Add milk mixture to flour mixture and stir until combined. (Do not over-mix)
Divide batter among muffin cups and bake until a toothpick inserted in center comes out clean. Approx. 20-25 minutes.
Let muffins cool completely in pan on a wire rack, about 30 minutes.
Shared by Sue M. via Everyday Food